Join Chef Bourque' as he brings home his wild game and makes his famous "Rabbit Stew Absolute." Aieee! Special guest appearance by "No Air-Time John." Thumbs up me please! Don't forget to check out my Cajun Store at chefbourque.com.
I love this recipe! I am from Australia & we love to eat rabbit. My son in law go's hunting for them. Went to new Orleans last year & loved all the flavors of the south. Must make this for sure! Thanks hun :)
I wanna try this but it just wouldn't be the same as yours ...Just having that Cajun accent puts the Cajun love in the food...can't be replicated. OoooooWE!!
Used this recipe today and boy was it delicious! I was having trouble finding a good rabbit stew recipe and you saved the day. It was my first time finding rabbit in the store, or even trying it, and I'm from New Orleans, lol.
Man, just took a big swamp rabbit this morning and didn't know how I wanted to prepare it. I think you just helped me with my decision. Thanks and dang that looks good!
Thank you Mr. Ted . I just found your page . I remember my dad and my uncle RT making Rabbit stew. Also Turtle stew . Love it and Thank you for the memory.
ThanQ kind sir. I did make the rabbit stew yesterday afternoon. I found a recipe for just continually stirring flour over medium heat. I did that until the flour starting to darken. It turned out excellent. Much appreciated!
I used this recipe in my dutch oven over hot coal.....for the wine I used cream sherry and I substituted turnips for potatoes. It was excellent!!! Thanks
sav20000 Thanks for the comment my friend. I love rabbit and the Cajun way of cooking it. I thank my Dad and Mom everyday for the cooking skills I learned. Aieee!
***** ZZ. I didn't know what else it could be called. LOL! I learned about Mulligan stew from my old family, I guess they were wrong heh-heh-, I didn't turn out to be a hobo. LOL! Take care my friend. Aieee!
I love this! My family is all southern and we love us some rabbit stew! I'm waaay up north now and missing my Cajun ppls. Mmy husband and I try to give the north some Cajun food and they always say it's too spicy... Lol oh well I'm gonna try this recipe out.
Chef, congratulations on getting a rabbit (with only one shell!) and butchering it! I could almost smell the delicious ingredients in that pot up here. I need to find a rabbit for my pot. This recipe is terrific! Corey and No Air-Time John can attest to that. Thanks for the great demonstration!
Juanelo1946 LOL! Old John almost got it right. I used 5 shells in all during the hunt, but only got 1 rabbit. Humbug! Cleaning it was the easy part. Guy the aroma was so awesome once the wine hit the onions and everything started coming together. Aieee! Thanks for coming by my friend.
When I was 10 years old I killed my first rabbit, that rabbit sounded like a baby crying before it was dead never forgot that one.. today I use a nice 410. but rabbit stew is great.
The pot is a Magnalite Dutch Oven and the cooker is a two burner propane. They can be found at any Lowes or Home Depot. Down here in Louisiana they are at all hardwarfe stores. Good Luck!
Could you give me more information on the Cherry Berry Wine? I make my own from muscadines and blackberries I grow. Do you have a recipe you could share?
Me, I do a Lapin Au Vin, braised bunny in the fashion of Coq Au Vin.. Complemented with a melange of butter-sauteed Wild Mushrooms, or chef blend of mushrooms, & Roasted baby red potatoes, cipollini onions and artichoke hearts Perfect with a 2016 Primitivo or a Puilly Fume from 2018. Oh Yes!!! Made myself Hungry 😊🐇🍄🍽️🍷🏆
Germancajun Well getting the wine could be a problem Aieee! I closed my little wine room down because of the economy. I have about 8 bottles left and they are my private stock. Aieee! Thanks for watching my videos and if there's something you want me to make (Cajun) let me know and we'll see what happens. Take care my friend.
Great video. I raise rabbits but I still haven’t found the recipe that makes keeping rabbits seem worthwhile. I will be trying this. But what is roux? I have never heard of that before.
CincyRedsFan 513 It was thick because of all the veggies I added. The dry roux was added for flavor more then a thickener. The stew was a winner my friend. Thanks for commenting. Aieee!
CincyRedsFan 513 I either use my 410 or my 20 gauge my friend. This rabbit was nailed with my 20. I love my 12 also, but I keep it in the closet for intruders. LOL! Aieee!
You know, I've never tried rabbit meat before, but after seeing stuff like this, plus the fact that just about everything else eats rabbits, I don't know why people don't eat rabbits more often. From what I've seen and heard, they're delicious, they're nutritious, they're cheap, they're everywhere, they're sustainable, they're really easy to kill, and they never fight back.
Does anyone know how to make a dry roux or do I have to order a make do one via mail? Sorry, My family love rabbit but live in San Francisco so we don’t have many resources
